Carrot Cake Cheesecake Recipe

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Carrot Cake Cheesecake Recipe:– This opulent carrot cake cheesecake is the perfect spring dessert since it combines two of my favourite cakes, which are carrot cake and cheesecake.

You absolutely must give this one a shot if you are a fan of cheesecake or carrot cake. It is a sophisticated dessert that is sure to leave a lasting impression. If you were to make it for Easter or an impending birthday, it would be an excellent choice. Who wouldn’t be enamoured with this, really?



Carrot Cake Cheesecake Recipe

Carrot Cake Cheesecake - The Salty Cooker



There are a lot of items and steps in the recipe, but it’s not as hard to make as it looks. Also, this carrot cake cheesecake is worth the time it took to make it! The wait is the hard part.


Cheesecake does need a long time to cool and set in the fridge, but the wait is worth it when you can sink your fork into a piece of this absolutely divine cheesecake, through all of those tempting layers, and slowly enjoy every bite… Have fun!




Cheesecake Mixture

  • 2 (8 oz) pkgs. cream cheese, softened well (but not melted)
  • 2/3 cup granulated sugar
  • 1 1/2 tsp all-purpose flour
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream


Carrot Cake

    1. 1 1/4 cups all-purpose flour
    2. 1/2 tsp baking soda
    3. 1/2 tsp baking powder
    4. 1/4 tsp salt
    5. 1 tsp ground cinnamon
    6. 1/8 tsp ground nutmeg
    7. 1/2 cup canola oil
    8. 1/4 cup unsweetened applesauce
  • 2/3 cup granulated sugar
  • 1/3 cup packed light-brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/3 cups finely grated carrots




    1. 2 oz cream cheese, softened
    2. 1 Tbsp butter, softened
    3. 1 1/4 cups powdered sugar
    4. 1/4 cup (+ 2 Tbsp) sour cream
    5. 1/2 tsp vanilla extract
    6. 1/2 cup chopped pecans (optional)


  • Preheat oven to 350 degrees. Butter a 9-inch springform pan and set aside.

For the cheesecake mixture:

  • Mix sugar and 1 1/2 tsp flour in a bowl. Blend cream cheese and granulated sugar with a low-speed electric hand mixer until smooth.
  • After adding each egg, stir just till mixed and add vanilla with the second egg. Mix with sour cream. Forcefully tap dish against countertop 30 times to expel air bubbles. Reserve mixture.


For the carrot cake mixture:

    1. Rinse beaters. Mix flour, baking soda, baking powder, salt, cinnamon, and nutmeg for 30 seconds in a separate bowl.
    2. Add canola oil, applesauce, granulated sugar, brown sugar, eggs, and vanilla extract to a large bowl and mix with an electric hand mixer on low speed for 1 minute.
  • With mixer running on low speed, slowly add in dry ingredients and mix until well blended. Add carrots and mix until evenly distributed. Tap bowl forcefully against counter, about 3 times, just to release large air pockets.

To assemble cheesecake:

  • Spread 1 1/2 cups carrot cake mixture evenly in buttered springform pan. Spoon 1/3 of the cream cheese mixture over carrot cake layer (don’t spread or swirl).
  • Spoon remaining carrot cake mixture over cream cheese layer, then drizzle remaining cheesecake mixture over carrot cake layer to cover (I found it easiest to drizzle slowly with a spoon).


  • Bake in preheated oven 60–65 minutes until centre gently jiggles and tenting with aluminium foil at 40 minutes to prevent excessive browning (avoid touching cheesecake or it will stick). After 1 hour on a wire rack, cover with foil and chill in fridge 6 hours or overnight.


For the topping:

  • In a mixing bowl, using an electric hand mixer, whip together cream cheese and butter until smooth. Add remaining topping ingredients and mix until pale and fluffy, about 4 – 5 minutes.
  • Spread evenly over cheesecake then chill cheesecake in freezer for 20 – 30 minutes. Sprinkle edges with chopped pecans. Remove springform pan ring then cut into slices. Store in refrigerator in an airtight container.


Recipe adapted from Mel’s Kitchen Cafe and Relish
Nutrition Facts
Carrot Cake Cheesecake
Amount Per Serving
Calories 644Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 14g88%
Cholesterol 134mg45%
Sodium 350mg15%
Potassium 254mg7%
Carbohydrates 67g22%
Fiber 2g8%
Sugar 52g58%
Protein 8g16%
Vitamin A 3784IU76%
Vitamin C 1mg1%
Calcium 112mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.




    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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